Prepare the caramelized shallots:
Peel the shallots and cut them in half lengthwise.
Melt the butter in a frying pan.
Add the shallots and cook them gently.
Add the honey and balsamic vinegar.
Cover and leave to caramelize over a low heat for 25 to 30 minutes, until they are soft.
Season and set aside.
Prepare the French toast:
Beat the eggs with the milk and cream.
Season with salt and pepper.
Dip the bread slices in the egg mixture.
Brown the slices in a pan with butter until they are golden brown and crispy on the outside.
Assembly:
Place a slice of hot French toast in the center of the plate.
Arrange a few caramelized shallots around it.
Add a quenelle of morel cream on top of the French toast.
Sprinkle with shavings of Mimolette cheese.
Garnish with chervil sprouts.
30 
4 For the French toast:
For the caramelized shallots:
For assembly:
